Here you'll find our latest blog posts. Everything from news, articles, features, and more.
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The whats, whys and hows of vegetable oils in Queal.
14th May 2019
Everything you ever wanted to know about the vegetable oils in Queal meals! Read on to discover where our sunflower- and linseed oils are sourced, why we chose to use them and how they end up in our products.
All you need to know about maltodextrin and isomaltulose in Queal.
19th April 2019
After telling you all about the vitamins and minerals used in Queal meals the past two months, it’s now time to shift to the macronutrients again. More specifically, (part of) the complex carbohydrates present in your Steady shakes and Go bars. Since we shifted to our 5.0 recipe, the carbohydrates in Queal Steady come from a combination of oat flour, soy flour, isomaltulose and maltodextrin. The first two are covered in an ingredients post already, so now it’s time to cover all the what’s, how’s, why’s and where’s of the last two.
Essential minerals in our complete meals.
21st March 2019
In contrast to vitamins, not all minerals are essential for human health. Minerals can be divided into “macrominerals” and “trace elements”, the latter our body only needs in very small quantities. In this blog post, we’ll mention the minerals and trace elements that are considered essential, thus are present in our nutritionally complete meals. We’ll mention their names, what they do for your health, in which foods they’re regularly found and where they're sourced from in our meals. Let’s start!
Let's talk about essential vitamins!
15th February 2019
What vitamins are needed to make a meal nutritionally complete? And what are their functions? In this ingredients post, you can read more about all the essential vitamins present in our complete shakes, bars and instant oatmeal.
Let's talk about whey protein!
18th January 2019
Whey protein is an animal-based source of protein and is derived from milk. It is most easily derived by separating it from casein - another protein present in milk - and is usually done so as a “leftover” in the cheese-making process. In this blog, we'll tell you a little bit more about its benefits and the reason we (still) use it in our Steady shakes.